Chicken and Cheese Stuffed Poblano Peppers

Stuffed Poblano Peppers are rich and flavorful with a mild to medium heat. Loaded with tons of chicken, beans, corn tomatoes and of course cheese all piled into a smoky pepper.

Course Entrees

Cuisine American

Keyword chicken cheese peppers, poblano peppers, stuffed peppers

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 460kcal

Author Wendie Williams

Ingredients

4 large poblano peppers
4 oz cream cheese softened
2 cups pepper jack cheese divided reserve 1/2 cup for topping
1/4 cup diced onion
3 garlic cloves minced
2 cups rotisserie chicken
1/2 cup corn I used frozen, thawed
1/2 cup black beans drained
1/2 cup tomatoes diced
1/4 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 cup cilantro chopped
1 cup cooked white rice optional see notes
Sour cream and salsa if desired for garnish

Instructions

Preheat oven to 375 degrees line a baking sheet with aluminum foil or parchment paper.
Rinse and dry peppers. Cut a thin slice off the sides and carefully remove the seeds. Roast them first if you prefer a sifter pepper; see notes.
In a large bowl add the cream cheese, pepper jack, onion, garlic, chicken, corn, beans, tomatoes, cumin, paprika, salt, cilantro and rice. Mix until everything is incorporated.
Divide the filling among the peppers until they are stuffed. Add the remaining cheese on top. Bake 25-30 minutes or until the peppers are soft.
Remove from oven let cool slightly and garnish with sour cream and salsa if desired.

Video

Notes

You can use bell peppers instead of poblano peppers.

If your poblano peppers won’t sit flat, carefully slice a thin strip off the bottom without cutting through the pepper.

You can bake the poblano peppers by themselves first for 10-12 minutes before stuffing if you like really soft peppers.

Adding cooked white rice to the peppers is optional. Serve it with my Restaurant Style Mexican rice!

Nutrition